Recipe: Goat Cheese and Lardo with Red Pepper and Honey

From the Department of Perfect Little Parisian Bites, comes a first attempt to give out the recipe for something we ate in a restaurant... true untested restaurant reproductions.

This surprising cheese course was brought to us after an already insane lunch at La Cremerie (9 rue des Quatre Vents, 6th) - prepared lovingly by the chef and owner, Pierre Jancou, in a kitchen that rivals the one in our tiny apartment here. The house specialty is natural wines (we brought back several bottles) and charcuteries.

Of course, the key to cooking food like this is the quality of the ingredients. Most Parisian chefs would argue that it is impossible for those of us stuck in the US to get our hands on ingredients of the same quality, but we can try. For the cheese and lardo, I would suggest visiting the best cheese shop you have at your disposal - in NYC try Murray's or Artisinal.

Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.